Perry Pear Varieties

This document is a discussion of the varieties of pears which are or have
been used for the production of perry. For detail on how to make perry, please
consult the perry
making guide; for a history of perry making and pear growing in the UK,
please consult the pears and perry history
guide.

Disclaimer. This document is for information only. The contents are as
accurate as I can make them but no liability is accepted.

Pear Types

Perry quality inevitably depends on the type of pear used. The classification
of pears into different categories is more ambiguous than for apples. The best
classification is probably that of Pollard and Beech who defined the following
categories: Sweet, Medium Sharp, Bittersweet and Bittersharp
although they state that the latter category would probably be better named as
Astringent-sharp. The citric acid content of perry pears is also of
importance, but is not used for classification.

Sweet pears have low acidity; around 0.2% (w/v) (calculated as malic
acid), and fairly low tannin content; below 0.15%(w/v).Medium Sharp
pears have an acidity of between 0.2% and 0.6% (w/v) and a tannin content of
below 0.15% (w/v).Bittersweet pears have an acidity of below 0.45%
(w/v) and a tannin content of above 0.2% (w/v). Very few pear varieties fall
into this category.Bittersharp (Astringent-sharp) pears have an
acidity of greater than 0.45% (w/v) and a tannin content of greater than 0.2%
(w/v). These pears have a penetrating flavour which is very striking since the
tannin is astringent rather than bitter. This category of pear is unsuitable for
eating (due to the harsh flavour) but makes the best perries.

Pear Varieties

There is quite a considerable number of varieties of pears, many of which are
now very rare. The majority of these varieties can now only be found in the
National Fruit Trials collection at the Brogdale Horticultural Trust in
Faversham, Kent. Maybe less than 10 recognised perry varieties are still grown
for perry making.

Pears According to Type

Perries may be made by blending several different types of pear juice,
however, there are special problems with this which are discussed in the perry making guide.
If you want to make perry with a single variety of pear, then the best varieties
to use are the bittersharps. Where known, the milling period is indicated. This
is the maximum amount of time permissable from picking the pears to
crushing them. The data found in these lists relating to composition of the
juice and quality of the vintages comes from trial conducted by the National
Fruit and Cider Institute from 1952 to 1962.